Development of probiotic yogurt: effect of strain combination on nutritional, rheological, organoleptic and probiotic properties

  • Richa SoniEmail author
  • Nayan K. Jain
  • Vidhi Shah
  • Jinal Soni
  • Dipali Suthar
  • Priyal Gohel
Original Article


Seven combinations of yogurt; C1 [yogurt starter culture (YSC)], T1, [YSC + Lactobacillus acidophilus (LA)], T2 [YSC + Bifidobacterium bifidum (BB)], T3 [YSC + Lactobacillus plantarum (LP)], T4 [YSC + Lactobacillus casei (LC)], T5 [YSC + LA + BB] and T6 [YSC + LP + LC] were developed. Nutritional [proximate and minerals], rheological [total soluble solids (TSS), pH, titratable acidity (TA), water holding capacity, synersis, viscosity] organoleptic and probiotic properties [viability, acid tolerance, bile salt tolerance] were assessed with standard methods. Nutritional composition differed significantly among samples except for the iron and zinc (P < 0.05). Yogurt containing LP as single or in combination with LC resulted in significantly higher ash, protein, calcium and phosphorous level. Probiotic combination also significantly affected the rheological properties of yogurts (P < 0.05). Yogurt with LP and LC as single or in combination lead to significantly higher TSS and viscosity while significantly low syneresis, whereas yogurt with LA as single or in combination resulted in low pH and high TA (P < 0.05). Interestingly, combination of LA and BB increased TSS, reduced pH and syneresis as compare to these bacteria as single probiotic source. Panel experts found yogurt with LP more flavourful. Combination of multi-strain and multi-species probiotic resulted in improved texture but we found no significant difference in overall acceptability. Combination of probiotic strains also resulted in better probiotic potential with multi-species combination found to be even more effective. BB seemed more stable than three other probiotic strains. The present study can be helpful to dairy industry in developing new probiotic products and may provide a rational for selecting a combination of probiotic strains.


Probiotics Nutritional properties Strain combination Rheological properties Probiotic potential 



Authors are thankful to the University Grants Commission for providing financial assistance for this research work [Grant no.F.15-1/2011-12/PDFWM-2011-12-O B-RAJ-11103(SA-II)]. We are also grateful to the Department of Foods and Nutrition and Department of Fisheries, Maharana Pratap University of Agriculture and Technology, Udaipur for providing technical assistance in estimation of nutrients.


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Copyright information

© Association of Food Scientists & Technologists (India) 2020

Authors and Affiliations

  • Richa Soni
    • 1
    Email author
  • Nayan K. Jain
    • 1
  • Vidhi Shah
    • 1
  • Jinal Soni
    • 1
  • Dipali Suthar
    • 1
  • Priyal Gohel
    • 1
  1. 1.Food Science and Nutrition, Department of Life ScienceUniversity School of Science, Gujarat UniversityAhmedabadIndia

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